hey peeps! im starting this new thread. hopefully i can help you with your food querries. there is no better way to replenish your mind and soul after a day's hard ride than to eat good food... or any better way to please someone's heart but through their stomach...
game!!! ;D ;D ;D
Last Edit: Jan 17, 2008 22:42:24 GMT 8 by donfacundo
If you were to prepare and eat it...what the best breakfast set for you ? no holds barred (meat cheese etc)
and what drink(s ) go with it
we pinoys do not eat breakfast with such grandeur unlike dinner... so i would best describe breakfast as eating "comfort foods"... fried rice and the usual will do... tapa, fried eggs, longanisa, tocino and the likes... the best drink to come with for me are as follows: tsokolate batirol, four season's iced tea, kapeng barako and a glass full of water. cheers
btw, for a really good fried rice... use left over rice that has been refrigirated the night before, this is to remove the moisture content of the rice...
Last Edit: Jan 15, 2008 0:51:28 GMT 8 by donfacundo
How do I make pesto in such a way that it doesn't go rancid? The pestos sold in supermarkets last months in the ref. Mine, only about 2.
PESTO: italian word which means paste. traditional making of pesto is by using mortar and pestle. (almires, dikdikan)
we have a common misconception that pesto refers to basil pesto, where in fact there are many varieties like sun-dried tomato pesto, olive, capers, etc.
btw, here is a recipe of your home made basil pesto.
BASIL PESTO: 500 gm fresh basil (leaves only) 200 grams garlic 1 c cashew nuts (pine nuts is too expensive) 300 ml extra virgin olive oil [(i would recommend you to buy imported brands like fillipo berio, bertolli), do not buy clara ole, they are tasteless] 50 gm grated parmesan cheese salt/pepper (but when i do my own, i do not put them, its better to put salt/pepper as soon as you use them)
pound on a mortar and pestle until paste- like consistency is achieved. this it method is done in order for the flavors to get out of the ingredients and blend together. i do not recoomend you to use metal, but use the stone coz metal reacts with the acids of the ingredients and gives a not so pleasing aroma.
1 c all purpose cream (whipping cream is the orig recipe) 20 gm caramelized shiitake/ button mushrooms (caramelizing makes the flavor of the mushroom com out) (we pinoys dont cook the mushrooms that hard, WRONG!) 3 strips crispy bacon, chopped (same as mushrooms, cook it well and flavors come out), fat reserve for sauteing 1 tbsp white onion, chopped 1 tsp garlic, chopped 1 egg yolk 1 tsp butter string pasta (fettuccine, linguine, tagliatelle)
rule of the thumb: white sauce for flat pasta red sauce for round pasta
recommended brands: royal, del monte, san remo, colavita, italpasta
barilla, de cecco (pang mayaman)
procedure: caramelize mushrooms. sweat onions, garlic. add cream. bring to a boil. season with salt/pepper. add egg yolk. turn off heat. stir continuously until yolk is evenly distributed... toss in blanched pasta... top with crispy bacon bits and parmesan...
trivia: always saute onions first before garlic because garlic cooks faster than onion. it'll be tasting bad if you have a cooked garlic, ayt?
why dont i use butter for sauteing? it has a low smoke point... (madaling masunog) finish with butter instead... it gives you a nice distinct flavor... btw, never use dairy cream brand. they are not butter... they are high class margarine... use unsalted anchor or magnolia gold...
tips how to cook pasta: boil water... (yung nag aabot ang kulo) add a generous amount of salt... never put oil... why? oil floats in water... they wont stick to the pasta anyway... sayang lang... cook it al dente (italian trans: to the tooth) firm but tender... drain in a strainer then shock in running water to stop the cooking process... you may add oil now so they wont stick... re blanch when ready to use...
Last Edit: Jan 15, 2008 0:46:19 GMT 8 by donfacundo
1 pc lumot pusit ink (the lumot variety will give you the only black color in all varieties of squid locally available)
1 pc knorr chicken bouillon cube
squids rings (as many as you would want)
saffron (you can buy at santis annapolis or lolita's veggie section @ farmer's market)
2 tbsp minced onion
1 tsp minced garlic
sear squid for 20 seconds. set aside
in a flat bottomed pan, sweat onions and garlic. add chicken cubes and squid ink. add rice grains, stir until rice is evenly coated with oil and ink. cook until translucent. add water or chicken stock. add saffron.
cover and cook until done...
tips on cooking:
i stir the rice and add stock from time to time. thus seasoning becomes easier...
a crusty base is nice if you cook with a paella pan.
saffron is what gives the authentic Mediterranean flavor. you can omit but wont taste authenticity. expensive @ 200pesos/ gram
30g butter 175g flat mushrooms, sliced 400g each red onion, fennel and leeks, finely chopped 1 bay leaf 10 black peppercorns 1 sprig thyme 2 cloves garlic, crushed 3kg fish bones, washed and chopped 8g squid ink 50ml white wine 3ltr water For the risotto
30ml extra-virgin olive oil 1 small red onion, finely chopped 1 clove garlic, crushed 8g squid ink 330g canaroli or arborio rice risotto stock (see above) 50ml double cream 60g butter 300g cleaned squid
To make the stock, melt the butter in a large saucepan and add the mushrooms, vegetables, bay leaf, peppercorns, thyme and garlic. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are soft. Add the fish bones, squid ink, white wine and water. Bring to the boil, skim off any scum that forms and simmer for 40-50 minutes. Strain the stock through a fine-meshed sieve. It should have a good, strong flavour but, if not, reduce it a little. Keep it hot until you have made the risotto or, if you are making the stock in advance, reheat it when you are ready to use it.
To make the risotto, heat the olive oil in a heavy-bottomed saucepan and fry the onion and garlic for a few minutes, without allowing them to colour. Add the squid ink, then the rice, and cook for another few minutes, stirring continuously.
Slowly add the stock, a ladle or two at a time, ensuring that all the liquid has been absorbed before adding more, stirring constantly.
When the rice is cooked add the cream and half the butter and a little more stock if the risotto seems a bit dry: it should be wet but not runny. Meanwhile, cut the squid into 1cm cubes, fry it in the remaining butter and scatter it over the risotto.
Last Edit: Jan 17, 2008 17:17:59 GMT 8 by donfacundo